Most often they decide about the final taste of dishes. That is why it is worth knowing all the secrets of their preparation.
Preparation of a harmoniously composed and velvety smooth sauce is a real challenge and test of culinary skills. But thanks to our course, every lady of the house will certainly pass him for five.
Basic products
Most sauces are, Unfortunately, quite caloric. They are prepared on the basis of fat, And he guides with yolks, cream, flour, roux or cheese. To reduce the caloric content of sauces, The cream can be replaced with yogurt, and instead of thickening flour, use vegetable piure or boiled potatoes.
The strength of the add -ons
The quality of all ingredients used and skillfully selected spices decides about the taste of sauces. Valuable addition, In addition to freshly ground pepper and herbs, There is also wine or herbal vinegar, wine, sherry, soy sauce, sos worcester, chili i tabasco, as well as a puree or tomato concentrate, Onion and garlic.
When preparing hot and cold sauces, they will be useful: steaming pot, small saucepan, Foam beaten, garlic press, pepper grinder and mortar for crushing spices. Useful, But a more expensive device is also a saucer blender.